Crispy Cauliflower with Warm Tahini, Chickpeas & Herbs
Ingredients
- 1 medium headcauliflower
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- ¼ cuptahini
- 1lemon
- 2 clovesgarlic
- ¼ cupwarm water
- 1 can (15 oz)chickpeas (or cooked)
- ½ teaspooncumin
- ¼ teaspoonsmoked paprika
- ·fresh parsley
- ¼ cuppomegranate seeds (optional)
Prep
- 01
Chop 1 medium head cauliflower into florets.
- 02
Mince 2 garlic cloves.
- 03
Chop a small handful of fresh parsley.
Method
- 01
Preheat oven to 425°F.
- 02
Toss cauliflower florets with 2 tablespoons olive oil, 1/2 teaspoon salt, and a pinch of black pepper. Spread on a baking sheet in a single layer.
- 03
Roast for 20–25 minutes, stirring halfway through, until the florets are deep golden and the edges are crispy.
- 04
While cauliflower roasts, whisk tahini with juice from 1 lemon, minced garlic, 1/4 teaspoon salt, and warm water until smooth and pourable (like heavy cream).
- 05
Drain and rinse chickpeas. Heat remaining 1 tablespoon oil in a small skillet over medium heat. Add chickpeas, cumin, and smoked paprika. Toast for 3–4 minutes, stirring occasionally, until warmed and fragrant.
- 06
Pour tahini sauce onto a shallow bowl or plate. Top with roasted cauliflower and warm chickpeas. Scatter fresh parsley and pomegranate seeds (if using) over the top. Serve warm.
Spice Tips
For warmth, increase smoked paprika to 1/2 teaspoon or add a pinch of cayenne. A dash of sumac brightens the tahini and adds subtle tang. Red pepper flakes scattered on top give gentle heat.
Make the tahini sauce up to 2 days ahead and refrigerate; warm gently before serving. Pomegranate seeds add brightness and a pop of color, but the dish is equally good without them.